Sieve the flour and baking powder into a bowl. Add sugar, salt, vanillin sugar, egg yolks and butter in flakes. Knead briefly with the dough hook of the hand mixer. Then knead on the work surface with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes.
Line 2 baking trays with baking paper. Form walnut-sized balls from the dough and place them on the baking trays. Use a floured wooden spoon handle to press a depression in the middle of each ball of dough.
Warm the redcurrant jelly slightly while stirring and fill into the depressions of the cookies with a teaspoon.
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the angel suckers from the oven, place them on a cake rack and let them cool down. Dust with icing sugar.